Firstly, make sure you have all the ingredients ready to go. If making the cream cheese from scratch, you will want to start that a couple days in advance. If you need to make the vanilla wafers, you can make those first, and while they are cooling you can make the rest of the recipe. Also, if using store bought cream cheese, pull that out to come to room temperature before making. If making homemade whipped cream, prepare that now, and put in fridge for later.

Wash and dry strawberries, and slice them. Put the strawberry slices into a medium bowl with sugar. Let the strawberries sit for at least 15 minutes. The longer it sits, the more juice will be extracted.

Once the strawberries have released their juices, pour the juice into a small/medium sauce pan, and add starch, before turning on the heat. Stir to combine, then turn on the heat. Heat on medium heat until thickened, while stirring. This should only take a 4-6 minutes. Once it has thickened, take off the heat, and let cool. It will thicken a bit more as it cools.

Now, you can start on the bottom layer. Blend vanilla wafers with brown sugar until crumbs. In a small bowl, mix crumbs and melted butter until combined. Then, press the crumbs into a 9x13 pan.

Then, in a stand mixer, (or you can use a hand mixer) add softened cream cheese, whipped cream, and powdered sugar. Once all these are incorporated, spread that on top of the bottom crust layer.

Place sliced strawberries on top of the cream cheese layer, and after the strawberry glaze has cooled, pour that on top of the strawberries.

Place the whole strawberry refrigerator cake into the fridge, and let chill for at least 2 hours. Then slice and serve!

Enjoy!